Homemade dipping sauce is a world of complex, customizable flavor boosters at your fingertips. Why not make all five?
Cut the beef across the grain into roughly 1/2-inch-thick strips.In a wok or large cast iron or stainless steel skillet, heat 2 tablespoons oil over high heat until heavily smoking. Meanwhile, season beef all over with salt.Working in batches, add just enough beef to the pan to sear it heavily without steaming in its own juices. Spread the beef around so the pieces are evenly spaced apart and allow to cook until very well seared and charred on one side, 30 seconds to 1 minute.
Toss a few times until the onion is crisp-tender. Using a spatula, transfer onion to a platter. Repeat with remaining onion, always heating the pan until smoking first and adding more oil if necessary.Return the empty pan to high heat, add 1 tablespoon oil, and heat until smoking. Working in batches if necessary, add scallions and cook, without stirring, until seared on bottom side, about 30 seconds. Push scallions to the side and add peppers. Cook until seared, about 30 seconds longer.
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